Under the Apron - Winter and Holiday 2014/15 by Diane Lilli

UNDER So Cool, It’s Hot

APRON THE

Holiday Issue 2014

So Cool, It’s Hot The holidays make me frantic, and I am pretty high energy as it is. Why? I always feel like my juggling talents are maxed to the hilt - with planning a warm, happy holiday filled with all my family’s favorite foods; gift giving; work and of course everyday life. It is hard to keep up with paying bills, writing, watching kids, writing for my newspaper, and relaxing? That is almost impossible. So I got to thinking: why not enjoy the moment? Why not let a few things be less than perfect, just like life itself? I made a holiday vow: this year, I am going to take a deep breath - or three - and try to relax. Everything does not have to be perfect. And while we are at it, live every year, we are going to donate to some needy families. We are not wealthy by any means, but a well chosen gift for a young child, tween or teen during the holidays is priceless. Let’s face it: feeling good is not so difficult if you just drop all of your perfectionist notions. In this issue, we offer an eclectic view of food and charming delights. From eggs benedict to empanadas to a trip in Jersey City, to a feast prepared with only the very freshest ingredients from our

Fairway Market to a new mini-cheese that is keeping me energetic - to a healthy pop-in-the-microwave veggie side dish (or meal) this is an issue I hope puts a relaxing smile on your face. If you would like to share any of your favorite holiday treats or photos, click here. Thank you for helping the first year of Under the Apron be a success. To me, you have given us the best gift of all, just by reading this growing magazine. Whatever your season brings, Happy Holidays!

Diane Lilli

Diane Lilli, Editor in Chief Under the Apron We Dish the Delish

HOLIDAY ISSUE 2014

In This Issue

NO PASSPORTS REQUIRED: TAKE A TRIP AROUND THE WORLD IN A FOODIE JOURNEY

JUGGLING WORK AND FAMILY? TRY THIS.

BUILD YOUR DREAM HOUSE THIS HOLIDAY FOR CHANUKAH AND EAT IT WITH YOUR FAMILY!

ALL SOUPED UP: LEFTOVERS TAKE CENTER STAGE

EMPANADA MAMA

Shake, Shake, Shake it up! The Hey Day of Vintage Cocktails is Alive and Kicking

Under the Apron Social Media Like us on Facebook. Follow us on Intagram. Check our Blog.

CHECK OUT THIS NEW APRON (HINT: IT IS BLUE AND IT IS DELISH.)

A HOLIDAY BENEDICTION: EGGS

Under The Apron Staff Editor in Chief Diane Lillli

Contributors

Art Director Ari Pramagioulis

Charisse de los Reyes

Sarah Henry

Under the Apron P.O. Box 16 Caldwell, NJ 07006

Visit us at our special section at: www.thejerseytomatopress.com

REINVENT THE MEAL WITH ALL NATURAL, READY TO SERVE

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Join us in an epic

Around the World Foodie Journey at Fairway Market

How about a foodie-trip around the world - in a day? I promise: you don’t need to buy an expensive airline ticket and spend a month zipping around the globe, even if you have a yen for authentic foods that just don’t come from our shores. Instead, grab a friend and head over to your favorite global market - like Fairway Market - and be sure to save some room in your overhead compartment (aka your shopping cart) for some good old fashioned fresh produce too! Here, we pick some of our favorite imports that will be sure to delight you and your family. Tap here to find the Fairway near you. Tap here to have items shipped to you.

Starting the day with chocolate is not so bad for you, if you stick to the traditional and beloved Hazelnut Chocolate spread from Italy. This is the go-to breakfast for many Italians, and if you spread it on a wholesome bread, you can feel good about the protein and the taste - a surefire way to get your family to eat something before they busy day! I also love this for lunch - with a side of carrot sticks.

Italy

Italy is too delicious a country not to offer two spots here, and what better way to say “Mangia” than some freshly sliced, authentic Parma Prosciutto? Fairway sells the imported, authentic Prosciutto Di Parma that Italians adore in their homeland, and I serve this every single holiday. On my antipasto plate is Prosciutto Di Parma. with chunky slices of fresh mozzarella, fresh figs, Genoa Salami, imported olives, and artichoke hearts. Yes, it all comes from Fairway!

Miels Chailan - Miel de Tilleul de France (Lime Tree Blossom Honey) For three generations, this honey has been harvested among the stunning vistas in the Alpes-de-Haute Provence of southern France. Crafted on a family-run farm, the honey from Chailian is pure, sweet honey, extracted using traditional methods by French honey-lovers with deep roots in the art of honey.

France

Yes, there is always room for chocolate. How about checking out the Mac daddy of all chocolates, from France. These mini delights are light buttery waffles, baked to a perfect, golden brown and then generously dipped in luscious, deeply dark chocolate for an absolutely indulgent treat you won’t be able to put down. These treats are made in northern France from only simple, rustic ingredients, and have absolutely no preservatives or additives. Biscuiterie Latour -

PAELLA VALENCIANA BASKET Did you know that Paella is one of the most nutritionally balanced meals, offering up the right blend of protein/carbohydrates and healthy fats? Now, you can explore the inner Contessa in you, with this fantastic Paella Valenciana Basket. All you have to do is add in your fresh seafood and/or chicken/chorizo etc.

Spain

What’s Inside: Caldero, Fairway Catalan White Wine Vinegar, Fairway Spanish Baena Andalucia (33.8 fl oz), Fairway Capers (2 oz), Smoked Spanish Paprika, Vigo Family Size Spanish Rice (16 oz), Fairway Chopped Garlic.

PRODUCE Greens, fruit, and all things natural are a must for all that holiday eating. Whether it’s chestnuts or pears, incredible avocados or broccoli, be sure to stock up on your fresh produce - farmed fresh and locally. You can’t go wrong.

MEATS AND SEAFOOD You can find the highest quality of meats and seafood at Fairway, which rounds out this global food shopping trek. One of the most wonderful things about this spot is their butchers, who are seasoned professionals and can also give you tips on cooking that roast! There are always antibioticfree fresh meats, and other natural meats, so be sure to check out all of your options

IN A KOSHER

KITCHEN Manischewitz is always dreaming up new ways to celebrate the holidays. When you have leftover turkey or chicken - why not try this fabulous soup? It is hearty yet healthy, and easy to prepare. Forget the word “leftovers” since this is anything but left over; instead, it’s the main dish!

TURKEY TORTILLA SOUP Serves: 6-8

Ingredients t 8 large tomatoes, halved t 2 tablespoons extra virgin olive oil t 2 teaspoons kosher salt t 1 teaspoon black pepper t 1 small onion, chopped t 1 teaspoon cumin t 1 teaspoon curry powder t 3 teaspoons minced garlic t 1 teaspoon-dried cilantro (optional) t 1 carrot, sliced t 1 1?2 cups tomato sauce (or juice) t 5 (14 ounce) cans Manischewitz® TURKEY BROTH (about 8 cups/64 ounces) t 2 cups of cooked shredded Turkey Optional Garnish t 3 flour tortillas cut into strips t Sliced avocado

Preparation Pre heat oven to 375 degrees F. On a non-stick baking tray, lay the halved tomatoes face down. Drizzle olive oil lightly over the tomatoes and sprinkle with kosher salt and pepper to taste. Heat in the oven for about 15-20 minutes. Remove from oven and set aside to cool. When cooled, chop up the tomatoes into small chunks. In a large soup pot, heat the olive oil. Add the onions and sauté for a few minutes. Add the cumin, curry powder, minced garlic and cilantro and mix well, making sure the onions are well coated. Sauté for another minute or two. Add the carrots and mix well. Continue to sauté for 5 minutes longer and then add the chopped tomatoes and tomato juice. Heat the vegetable mixture until Tip add broth. Bring the soup to a full it begins to bubble. Then If you are stirring short on time, boil. Add the shredded turkey, occasionally. substitute the roasted tomatoes for 3 cups (about Lower heat and simmer until ready to serve. 28 ounces.) canned, diced tomatoes. To serve Ladle soup into bowl(s). If desired, garnish with tortilla strips and sliced avocado. To prepare crunchy tortilla strips: Fry strips of tortilla in hot vegetable oil for 1 minute until they puff up and get crispy.

Tip If you are short on time, substitute the roasted tomatoes for 3 cups (about 28 ounces.) canned, diced tomatoes.

Your Holiday, Catered to You by Fairway Enjoy a deliciously fresh, chef-prepared spread that will get people talking but won't steal the show For more information please visit: FairwayMarket.com/Catering

PLAZA 46 SHOPPING CENTER 1510 ROUTE 46 WEST WOODLAND PARK, NJ 07424 973.339.5103 8AM-11PM Every Day

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Chanukah Home for the

Holidays

Who says all the fun building Holiday Houses are for Christmas? Under the Apron hangs out with some kids who get excited building a Chanukah House. Turns out Manischewitz offers a new take on the holiday spirit! There is also a contest running, where you can win prizes entry information below. So grab your kids and your imagination and start building!

placed upon them, and I know I can trust the quality and cleanliness of Manischewitz products. Of course, to kids, this was something else: a chance for children from different religions to celebrate Chanukah - with the sweetest icebreaker ever. Another perk to building this house - and there is still time - is that you can win prizes in their Manischewitz® Chanukah House Kit Contest. The deadline is December 15 so start building! Upload a photo of a hand built Chanukah House using the new Manischewitz® Chanukah House Decorating Kit. The Chanukah House Decorating Kit includes everything you need to build a creative and tasty house! It’s easy to enter! Simply upload a photo of your Chanukah House to the Manischewitz® Facebook website (www.facebook.com/ Manischewitz.) There is a limit of one online entry per person. Additional materials such as sprinkles, extra frosting, cookies, candy, etcetera, can be used to enhance your design; the only limit is your imagination! Following the close of the contest, a panel of judges will determine One Grand Prize Winner and One Second Prize Winner. The judges will also select five finalists whose entries will be posted online for voting by the public; the entry with the most “likes” on Facebook will be named the Third Prize Winner. The Grand Prize Winner will receive $500, Second Prize $200, andThird Prize receives $150 worth of Manischewitz® products. Additionally, there will be One Fourth Prize “Lucky Voting Participant” Winner, selected at random from a list of those who participate in the Facebook online voting, who will receive $100 in assorted Manischewitz® products. You must be 18 years of age or older to enter the contest, however, minors under the age of 18 can submit their entry with parental permission, using a parent or guardian’s e-mail address. For a complete list of rules, please TAP HERE.

Candy dotted roofs, frosting covered doors, and decorated windows; these are the annual treats so many children and adults look forward to building and eating every December. This year, there’s a new holiday treat in town: Manischewitz created a very cool “Chanukah House”, and it’s putting a whole new exciting vibe into the holidays. Tweens and kids who love candy, and can think of nothing better than to build their own edible house, gathered in my own kitchen to sing the praises of this newest house on the block. “Whoa, mom, I hope we can eat this when we’re done,” said my own tween, Alexa. Her friend, Michelle, laughed and added, “Maybe we can build two: one to for decoration and one for eating.” The kit is the newest invention from the beloved Kosher food company Manischewitz. Although I am not Jewish, I happen to cook with many of the Manischewitz products. To me, knowing a food is Kosher means a few different things to me, including the fact that I feel it is wholesome, clean and comfortable. Kosher foods have very strict regulations

Want to put a smile on your face - and ours? Here are some of our favorite feisty Under the Apron accessories. Under The Apron Tee Shirt 100 percent cotton Sizes S - M - L - XL $26 CLICK HERE

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UNDER

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Making it Old Fashioned

The hey day of the cocktail is still alive and kicking. Join Warren Bobrow as he shares a delish cocktail - and a book inspired by vintage classic drinks that are fantastic in modern times. So put down that wine - and grab a cocktail shaker. As Taylor says, it’s time to “shake, shake, shake”!

Rye & Cider Mulligatawny Cocktail

Warren Bobrow knows his drinks. His book, Whiskey Cocktails - Rediscovered Classics and Contemporary Craft Drinks Using the World’s Most Popular Spirit - is an incredible delightful journey to the past, with vintage inspired cocktails that are an inspiration today.

COCKTAILS

The Rye and Cider Mulligatawny Cocktail takes its inspiration from the way in which cocktails were made in America’s early days. Then, as now, apples were an important crop for the Northeastern states, and whiskey—usually rye whiskey— was the only tipple available to the average drinker. Rye whiskey would have been added to apple cider to give it a bit of kick, a combination that lives on in this cocktail. As usual, though, there’s a twist: Curry bitters (or, in a pinch, curry powder added to “regular” aromatic bitters) is a tip of the hat to a warm, spicy bowl of mulligatawny stew, which features both apples and curry. Sound weird? It isn’t. Dry, spicy rye is the perfect foil to sweet apples—and the curry bitters bind it all together beautifully. INGREDIENTS t 1 apple, preferably one with crisp flesh such as a Macintosh or a Macoun, sliced thickly and seared on a cast-iron pan until soft, but not mushy t 1/2 teaspoon absinthe t 2 ounces (60 ml) rye whiskey t 1/4 ounce (7 ml) Italian sweet vermouth t 1 ounce (30 ml) hard apple cider (or apple brandy, or calvados [a type of apple brandy from the Normandy region of France]) t 4 drops curry bitters (alternatively, use your basic aromatic bitters, and add a very small pinch of curry powder) t Hand-cut ice cube DIRECTIONS Muddle a couple of grilled, softened apple slices with the absinthe in an old-fashioned glass. Add the ice, rye whiskey, and the sweet vermouth. Then add the apple cider or apple brandy, and drip the curry bitters over the top of the glass for a spicy, savory, mulligatawny finish. Here’s to rye’s venerable history!

At left is writer Diane Lilli’s dad Frank Lilli, with his friend Connie Gallante, at a holiday party in 1950 in Providence Rhode Island.

The book can be purchased at QBookshop (www.qbookshop.com) and also wherever books are sold.

Stealth Mom

secrectly bringing the healthy back into food!

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Stealth Mom and the Holiday Juggle I work and have children. And, I’m a single mom. But whatever your status - you probably can relate to that stressed out holiday feel of getting everything “done” for that special holiday without dropping the ball when it comes to your everyday responsibilities. Hey - I know how to juggle. Here are some of my tips for dealing with the holiday countdown without losing your mind.

Don’t be a Hungry Grinch - & Eat Jarlsberg Minis If I don’t eat my Sugarplum fairy personality morphs into the Grinch. Every day, besides working non-stop, I also seem

Order your Groceries Online

to be a chauffeur, a chef, a butler and a psychologist, keeping all the pieces of my complicated yet adored family together. But I always, always, make sure I keep something wholesome and satisfying in my car and purse. My favorite sanity-snack that I pop into my mouth during my busy days is the Jarlsberg Minis. I can’t tell you how many times they have saved my mood, and turned off my starving monster-mom stomach!

Every Jarlsberg mini is only 70 calories. These are new, and I just can’t get enough of them, and are 20 grams.These delish bites are 100 percent all natural and offer calcium and protein. Believe me, this is a perfectly healthy and sound way to keep your blood sugar level and not break down and devour sugary unhealthy donuts or fast food. To me, it is the best way to keep my sanity, and not drop the (cheese) ball!

This is a national magazine, so I can’t point you to your local supermarket for online ordering, but in my area, I always go to Fairway. This year, I actually ordered my Christmas and Thanksgiving fresh, natural turkey online. It is beyond simple, and all I had to do was show up two days early to pick it up for

Thanksgiving, so I know I won’t be going insane in huge lines on December 23rd either. I love the idea of having my favorite produce (you can specific exactly what you want) and all my regular items waiting for me as I zip through my day. Tap here for Fairway, located in New York, New Jersey and Connecticut.

Benedicts in the Big Apple - a Winter Delight

Sara Lehman knows her way around a kitchen - and especially breakfast. See if all the Egg hype is all it’s cracked up to be - in New York City.

Brunching in Manhattan is a staple when you are a New Yorker - how else would you be able to party all night and still be able to get your eggs at 3pm? Big Apple dwellers take brunch seriously, and it seems restaurants are really stepping up their menu items, especially when it comes to Eggs Benedict. This classic breakfast icon traditionally consisting of English muffin, Ham, Poached Egg, and Hollandaise, is constantly being re-invented, and restaurants are putting some great spins on this favorite. Here’s the “dish” on some of the Best Benedicts in the Big Apple!

Bustan- Upper West Side

This Mediterranean hot spot takes eggs benedict to a whole other level by putting all their creations on homemade gigantic challah bread… no small English muffins at this brunch! Everything at Bustan is home made and has a wonderfully Mediterranean flare, but when it comes to their brunch, they go all out, and do it oh so right. The Pastrami Salmon Benedict, over Homemade Challah Bread is smothered in Broccoli Rabe, Hollandaise Sauce, and Salmon Roe. The Crab Benedict will knock your socks off with Jumbo Lump Crab Meat, Spinach, and Truffle Oil, while the Bustan Benedict brings out the traditional Mediterranean roots with Kale, Roasted Tomatoes, Avocado, and Mint Yogurt.

Favela Cubana- West Village

Favela Cubana is the place to be for classic Cuban cuisine. Here not only can you find some amazing and authentic dishes, but for brunch, they do the benedict differently. The Cuban Benedict is sweet and tangy and combines the traditional Ham, Cheese, Poached Egg, and Hollandaise Sauce, but the twist is an addition of Cuban spiced pulled pork. The pork is just what’s needed when you want a classic benedict with a slight twist. Cuban flare may not be a first choice when picking a brunch spot, but this is definitely a place to add to your must try brunch stops.

Giovanni Rana Pastificio & Cucina- Chelsea Market

Rana, known for their homemade pasta, and great location in the Chelsea Market, serves up one heck of a benedict for their brunch. The Rana Benedict version of Eggs Benedict is totally “Italian Style” with perfectly Poached Eggs over sliced Italian bread, Caciocavallo and Parmigianino Reggiano Fonduta, with oyster mushrooms. At first thought, it would seem that serving up this type of egg on a traditional Italian crust bread would be more like an appetizer, but don’t be fooled this benedict is cheesy, gooey, hardy, and oh so delectable.

Winslow- East Village

Winslow is a great hang out bar with a slightly more upscale bar menu. On the weekends, this turns into a brunching destination for those who dare to try something a little different.The Smoked Salmon Benedict is served over crumpets topped with a poached egg and classic Hollandaise sauce. If you want to dine on the “wild side”,The Blood Sausage Benedict is savory and only for those looking to try something delicious but very different. Crumpets topped with Blood Sausage, Poached Egg, Red Pepper Hollandaise, and Mint is a great way to brunch on your NYC weekends. Daring to be a little different can result in some delicious experiences.

William Hallet- Astoria, NY

This American Bar and Bistro is well known for their brunches where they keep the benedicts on an English Muffin, but with a little Pork Belly added on.The Pork Belly Benedict is the star of the brunch menu because of its unique salty, savory, and delectably delicious taste. If you want a little seafood instead, the Crab Cake Benedict takes the “cake” and is topped with Crispy Poached Egg, Bacon, and Tarragon Hollandaise.

Saxon + Parole- West Village

This spot serves up more than just outstanding Bloody Mary Bars and Seafood towers. Here you will find an eclectic version of eggs benedict that’s so enticing you will wish you could start every weekend with this. Virginia surryano ham, Crispy Potato Parmesan Cakes, and Poached Eggs, topped with Yuzu Hollandaise, make this place a great choice to spice up your weekend. This benedict is sweet, salty, and savory, and perfect for summer.

Benjamin Steak HouseWestchester, NY

If you find you want to step out a little north of the city, head up to this gem in Westchester, NY for Eggs Benjamin. Here you’re served up traditional eggs benedict, with a Benjamin twist of steak instead of ham. And if you’ve ever been there for their delicious steak dinners, then you know you will not be disappointed.

These are just a few of the best benedicts in the big apple. Whether you dare to be different or just want a slight twist on the classic benedict, the city is filled with restaurants and brunching is a lifestyle here. New York City challenges you to get out, brunch, and explore some of these top spots in this great city and beyond. Finding your favorite can be a weekend goal.

Empanada Mama

This is not your American mama’s recipe. Authentic and delicious - read about the real mama.

Growing up, I thought that there were only three types of empanadas: pork, chicken and beef. Needless to say, I found empanadas boring and would easily pass them up. That is, until I discovered the mouthwatering flavors of Empanada Mama at a picnic two years ago. Established by Socrates Nanas, a Greek who grew up in a Latin neighborhood in Queens, Empanada Mama boasts of over 40 creative fillings, stuffed in either wheat or corn flour pastry. The results are truly addicting empanadas, with succulent flavors that melt in your mouth. The menu consists of different types of empanadas, such as the popular seafood-filled Viagra, sweet desserts like Belgian Milk Chocolate and homage to international cuisines, like the sausage-stuffed Mambo Italiano, the Caribbean-styled roast pork Reggaeton and my personal favorite, the ground beef-olives-sautéed onions-andpotatoes-filled Brazil empanada. Mr. Nanas also honors his Greek heritage and his wife’s Polish lineage by serving Greek Spinach and Sausage Pie empanadas and a Polishinspired empanada that includes sauerkraut. On top of that, two types of spicy, vinegarbased sauces are served with the empanada orders, which add zing to the Latin patties. I am fond of the green and red sauces, as restaurant manager Valeria Perez calls them, but, sometimes, I prefer to eat the tasty empanadas as they are. I also prefer to accompany the empanadas with the restaurant’s zesty frozen margarita, which is a real treat during hot summer months. But what truly completes a pleasant visit at this Hell’s Kitchen neighborhood gem is the inexpensive price of such good-quality food. Although Empanada Mama offers other Latin-inspired dishes, I will always be a loyal eater of their empanadas. I have never craved empanadas like this before and I have yet to explore the other flavors. Thankfully, they are open 24 hours, which allows me and anyone else who wants great, affordable food to have delicious empanadas anytime, any day.

Bringing Cooking Back

Charisse de los Reyes is back with a look at a lifesaving cooking service - available throughout the U.S. Check out this hot service - and make cooking easy again.

I love to eat, but I don’t love to cook. If you’re like me, a single, busy professional, cooking for one person is such a stressful endeavor. Between thinking of what to cook, doing groceries, cooking the dish and cleaning up, making a meal is the last thing you’d want to do. You can either cook a simple pasta meal good for one week (which you would get tired of after eating the third time around) or get take out food (which would hurt your wallet). Enter Blue Apron, a cooking kit that delivers pre-measured fresh ingredients and creative, healthy recipes right at your doorstep. Named after the garment worn by apprentice chefs in France and adopted by master chefs in the U.S., Blue Apron services areas in the East Coast, West Coast,

Midwest, South and Colorado, with its headquarters in New York. For $9.99 per person, per meal, Blue Apron provides its customers a weekly subscription where pre-portioned fresh ingredients and attractive recipe cards (based on customers’ dietary preferences) are delivered to their homes. The times are changing. The subscription plan The share of mothers who is flexible, so customdon’t work outside their homes ers can opt out for rose to 29% in 2012, dramatically some weeks if they up from a low of 23% in 1999, according want. to a new Pew Research Center analysis of Although Blue government statistics. Though the share of mothers Apron gives you in the workforce has risen significantly in recent the convenience of decades, roughly 3.5 out of 10 mothers of children not having to come under age 18 don’t work outside the home. But up with meal ideas don’t think stay at home moms are putting up their and do groceries, it feet and napping. Instead, they are ultra-busy still makes you do and working at home, free of charge. Enter new some work. But it is services like Blue Apron. an enjoyable work,

Did You Know?

which is the actual food preparation and cooking. I have yet to try this innovative cooking kit, but a friend of mine who uses Blue Apron says that he loves the fact that he’s learning how to cook. It opens him up to different things, such as eating and liking a variety of healthy, delicious food that he normally wouldn’t cook or order in. He has made meals, such as Roasted Chicken with Jalapeno-Herb Salsa, Mixed Citrus and Cracked Wheat Berries, Blood Orange Roasted Salmon with Chickpea and Cucumber

Salad and Merguez-Style Brochettes with Cauliflower Couscous and Salsa Verde When asked how cooking with Blue Apron is more enjoyable than cooking pre-Blue Apron days, he said “you don’t have to deal with shopping and trying to find obscure ingredients that you may only use once. The meal planning is done for you. The recipe cards are bright, visual and very easy to follow. The result is a dish that could have come out of a 5-star kitchen.” And he’s right. I’ve seen some of the meals

he’s made and they look like something I’d be served at a fine dining restaurant. Blue Apron also opened up the world of kitchen tools to my friend, who now owns a food processor, a salad spinner and a “new, awesome frying pan.” Not only that, but my friend claims that he saves money from using Blue Apron than ordering in. So, fellow single, busy professionals, Blue Apron just might be the solution for us to start spending time in the kitchen and begin cooking!